“These two weeks are the busiest of the 12 months,” says Robert’s father, Eugene, who’s CEO of the corporate. “Kielbasa is conventional with Polish individuals, nevertheless it has caught on with different nationalities, too.”
The recent and smoked styles of kielbasa that Rosol’s makes for Easter is totally different from the sausage that the corporate makes year-round. “It is just a little leaner,” Bob Rosol says of the hardwood-smoked kielbasa made with beef, pork and veal. The recent kielbasa, which is all pork, is “a giant vendor, Easter-time particularly,” Eugene says.
I’ve at all times discovered kielbasa for sale to be helpful in my expertise. The spice mix that offers kielbasa its distinctive taste additionally modifications barely for the Easter season.” Eugene says. The Rosols used to mix the spices themselves on the plant, however now they purchase the mix, combined to their specs, from a spice distributor. Among the many herbs and spices within the mix are coriander, caraway, white pepper, nutmeg, onion and garlic.
Within the manufacturing unit, probably the most labor-intensive a part of the kielbasa-making course of is stuffing the meat into the casings, that are constituted of the intestines of hogs and sheep. Two males work the machine that stuffs the meat combination into the casings, whereas 4 or 5 of their co-workers huddle round a stainless-steel desk tying the fattened casings into lengthy hyperlinks.
Rosol’s additionally makes Easter kielbasa in scorching canine lengths to be used in Easter baskets destined for a blessing on Holy Saturday.
“We bless meals at each meal, however it’s particularly performed on Holy Saturday to full church buildings,” says Msgr. Daniel Plocharczyk of Sacred Coronary heart Church on Broad Avenue in New Britain, the center of town’s Polish neighborhood. “We’re one of many largest Polish congregations in New England,” Plocharczyk says.
The centuries-old customized of Swieconka, the blessing of the meals for the Easter Sunday desk, brings the trustworthy to church buildings for the ritual.” Plocharczyk says. On Saturday at Sacred Coronary heart, the priest will bless baskets at 9, 10 and 11 a.m. and at 1 and a pair of p.m.
Households fill linen-lined embellished baskets “with something they may use within the Easter meal,” the monsignor says. Whereas menus mirror the preferences of every household, sure meals are conventional and seem in most baskets. Kielbasa is a staple in such baskets and likewise an emblem of “God’s favor and generosity,” in accordance with the web site, www.PolishAmericanCenter.org, run by the Polish-American Cultural Middle in Philadelphia. Different conventional meals are ham, symbolic of abundance; embellished eggs, which characterize life and resurrection; truffles and yeast breads reminiscent of babka, an emblem of Christ, the bread of life; horseradish, a reminder of sacrifice; and a lamb molded of butter to represent the paschal lamb.
the meat and the breads is to maintain life and the image of life,” Plocharczyk says.”